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Spinach Salad with Warm Bacon Vinaigrette, Red Onion & Avocado
Crisp bacon melts into a sweet-tangy red-wine vinaigrette that gently wilts tender spinach while avocado cubes add creamy richness and thin red onion slices bring sharp crunch.
- Total
- 21 min
- Prep
- 15 min
- Cook
- 6 min
- Serves
- 4
Nutrition per Serving
- Calories
- 153
- Protein
- 5g
- Carbs
- 13g
- Fat
- 10g
- Fiber
- 5g
- Sugar
- 6g
- Sodium
- 171mg
Ingredients
- 8 ounces spinach
- 1 small red onion, thinly sliced
- 1 small avocado, peeled and cut into 1/2-inch pieces
- 4 strips bacon, cut into 1-inch pieces
- 1 1/2 tablespoons granulated sugar
- 1/3 cup red-wine vinegar
- 1 tablespoon water, as needed
- Freshly ground pepper for garnish
Instructions
- Wash spinach thoroughly under cold running water and dry it in a salad spinner. Place the spinach, onion and avocado in a salad bowl.
- Place bacon in a skillet or medium saucepan. Cook over medium heat, stirring frequently, until the bacon is crisp and browned, about 4 minutes. Working quickly and stirring constantly, add sugar then carefully add vinegar (the mixture will bubble up). Continue to stir until the sugar dissolves, about 2 minutes total. The hot vinaigrette should be slightly thinner than maple syrup. Remove from heat, taste and add up to 2 tablespoons water, if desired, to thin the vinaigrette or dilute the flavor to your preference. Pour the hot vinaigrette over the spinach, onion and avocado. Toss to coat and partially wilt the spinach. Garnish with pepper, if desired, and serve immediately.